Keto Cupcakes with a Lemon and Blueberry Twist

Keto Cupcakes

Keto Cupcakes with a Lemon and Blueberry Twist

Everyone loves cupcakes. Our love of cupcakes didn’t disappear when we started eating Keto – but it did have to change a little bit! Thankfully I have found that it’s pretty easy to make Keto desserts, a fact that has no doubt helped keep us on track! It’s just a fact of life that once in a while we want a treat. I believe that the trick to staying the Keto course is not about fully spurning our desires but learning alternatives that both satisfy the craving and don’t set us back. These Keto Cupcakes flavored with lemon and blueberries are full of bright and cheery flavors. They are perfect for summer in every way!

Like most of my recipes, I view my kids as the ultimate tester’s. They are kind of picky and if they like the end result then I know I’m on to something. I made a test batch of these last week. They vanished in less than a day. They passed the test and here they are for all of you to enjoy!

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Keto Cupcakes -With a  Lemon and Blueberry Twist

Keto Cupocakes #ketoRecipe #recipe #Cupcake #keto #ketogenic #weightloss #looseweight #weightlossjourney

Ingredients

Makes – Approx 10 Cupcakes, 4.46g Net Carbs per Cupcake

Cupcake Base

  • 1 Cup Blueberries – 17.9g Net Carbs
  • 3/4 Cup Granulated Erythritol – 0g Net Carbs
  • 1 Cup Butter – 0g Net Carbs
  • 1 tsp Vanilla – 0.1g Net Carbs
  • 1/2 Cup Coconut Flour – 16g Net Carbs
  • 1 tsp Baking Powder – 0g Net Carbs
  • 4 Eggs – 1.6g Net Carbs
  • 1 tbsp Heavy Whipping Cream – 1g Net Carbs
  • 1 tsp True Lemon – 1g Net Carbs

Frosting

  • 1/2 Shortening or Coconut Oil – 0g Net Carbs
  • 1 Cup Swerve Confectioners (or sweetener of choice) – 0g Net Carbs
  • 4oz Cream Cheese – 8g Net Carbs
  • 1 tsp Vanilla Extract – 1g Net Carbs

Directions

  1. Preheat oven to 350 degrees.
  2. Set out your cream cheese to soften.
  3. Prepare a cupcake tin with paper cupcake holders or my personal favorite some of these silicone baking cups. They make clean up a breeze!
  4. In a large mixing bowl cream the butter and granulated erythritol together until well mixed. You can do this by hand but it is much easier with a hand mixer.
  5. Mix in the eggs one at a time.
  6. Mix in the coconut flour and baking powder
  7. Add your heavy whipping cream, vanilla, and true lemon. Mix well.
  8. Add your blueberries and mix gently!
  9. Spoon equal mixtures into your cupcake time. I like to fill them about 2/3 full!
  10. Bake for 25-30 minutes until tops are firm.
  11. Let cool completely before trying to remove from baking cups. These are very moist cupcakes and attempting to remove them before they are cooled will make them fall apart!
  12. While your Cupcakes are cooling it’s time to make the frosting! In a mixing bowl add together your softened cream cheese, swerve confectioners, vanilla, and shortening.
  13. Use a hand mixer and whip together until you reach the desired consistency.

Note – I know some people don’t like using shortening as it is not considered a healthy fat. Since these are keto cupcakes that we don’t eat every day I don’t worry about it too much! If you are worried you can switch it out for coconut oil but be careful when mixing, coconut oil melts quickly and depending on the temperature of your home and the heat generated by your mixer you might end up with a softer or separated frosting.

Keto Cupcakes

Have you tried any Keto Cupcakes?

Keto Cupocakes #ketoRecipe #recipe #Cupcake #keto #ketogenic #weightloss #looseweight #weightlossjourney< />

14 Comments

    1. Author

      They are really good, They never seem to last more than a couple of days whenever I make them and get devoured at family parties.

  1. These look wonderful. I have a bag of frozen blueberries that I need to use up and this recipe sounds like a good way to use up some of them.

    1. Author

      I have made them with frozen blueberries before and it works really well!

  2. These look absolutely DELICIOUS, I love lemon and Flora loves blueberries so this is the ideal combination. Now the summer holidays are here, once it’s not so hot we’ll have to try making these together – yummy! Thank you for sharing xx

    Lisa | http://www.lisasnotebook.com

  3. These look delicious and your photography is so pretty! I love that these are a healthier low carb alternative and the blueberries sound super tasty! Thanks for sharing the recipe <3 xx

    Bexa | http://www.hellobexa.com

    1. Author

      Thank you! I’ll be honest and say I owe all my photography to my phone. I got the Samsung Galaxy s9+ specifically for its camera and the thing is magic, it seems capable of fixing any lighting issue haha.

  4. What a lovely recipe! Looking forward to trying these out myself. I adore cupcakes and lemon and blueberry is such a lovely mix – perfect for the summer!

    Sending you good vibes for a wonderful weekend!

    Nati x | Blog: http://www.curatedbynati.com | Twitter: @curatedbynati

    1. Author

      Thank you! I hope you like them as much as we do if you give them a try!

  5. I love all of your recipe ideas, I’ve never really though about Keto but every single one of your food posts makes me want to try it!

    1. Author

      Part of the fun of Keto for me is making recipes that non-keto people also enjoy haha Like if the rest of the family hates it then its a fail and I tinker with it some more. That said, this one would be really easy to un-keto just by switching out the swerve for confectioners sugar and maybe the flours – though I like the coconut taste so I might leave that one alone =-)

    1. Author

      Keto has been one of the easiest I have found to make alternative desserts with. Which is probably why I have been able to stick with it haha.

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